Brown Sugar Cookies

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Brown Sugar Cookies

by Phay Shing Tan

These made-from-scratch brown sugar cookies are worth the calories!

Cuisine : Dessert Course : Baking Skill Level : Novice
Prep : 30 mins Cook :20 mins Ready in : 50 mins  Serves : 1 serving


INGREDIENTS             

  • 170g Plain Flour
  • ½ tsp Baking Soda
  • ¼ tsp Salt
  • 54g Unsalted Butter, cut into small pieces
  • 70g Brown Sugar
  • 24g Egg, lightly beaten
  • 40g Golden Syrup
  • 1 tsp Vanilla Bean Paste or Vanilla Extract

DIRECTIONS

  1. Line baking trays with parchment paper.
  2. Sift together plain flour, baking soda and salt into a large mixing bowl.
    Rub in butter into the flour mixture using your fingertips until mixture resembles breadcrumbs.
  3. Add brown sugar and use fingertips to continue rubbing in and mixing the ingredients until well mixed.
  4. Mix egg, golden syrup and vanilla together in a small bowl. Pour egg mixture into flour mixture. Use a spatula to mix the ingredients together until a ball of dough forms.
  5. Place dough between two parchment paper and roll to a thickness of about 5-6mm. Freeze or chill the dough until firm. About 15 minutes.
  6. Preheat the oven to 170°C while chilling the tray of cookie cutouts. Set oven rack to middle position. Bake for 20 minutes or until golden brown. Note that each oven is different so baking times may vary. Cool completely before storing in airtight container. Store the cookies between layers of paper towels or parchment paper. It is better to let the cookies rest at least overnight before icing them as excess oil is absorbed by the paper towel or parchment paper during resting.
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Chocolate Blondies

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Chocolate Blondies

by Mimi Wahadi

These unbelievably simple and enjoyable Chocolate Blondies is the perfect finish to a meal!

Cuisine: Baking Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 35-40 mins Ready in : 50-55 mins Serves : 1 Serving


INGREDIENTS             

  • 115g Unsalted Butter
  • 215gm Brown Sugar
  • 2gm Salt
  • 115gm All Purpose Flour
  • 5gm Baking Powder
  • 60gm Eggs
  • 60gm Chocolate Coins

DIRECTIONS

  1. Pre heat oven to 170°C.
  2. Mix butter with brown sugar till smooth. Add eggs.
  3. Mix until all ingredients are fully incorporated.
  4. Sift salt, AP flour, baking powder into the mixture.
  5. Lastly add the chocolate buttons.
  6. Line and grease a 8×8 tray with baking parchment.
  7. Pour the mixture onto the baking tray.
  8. Bake for approximately 35-40 minutes depending on oven.
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Nonya Kaya Apom

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Nonya Kaya Apom

by Julie Yee

Try this simple-to-make Nonya Kaya Apom recipe from Chef Julie for this Chinese New Year!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 40  Cook : 35 mins Ready in : 75 mins  Serves : 6-8 Servings


INGREDIENTS             

  • Apom
    • Group 1
      • 220g UHT Milk
      • 4 Egg Yolk
    • Group 2
      • 1 tsp Baking Powder
      • 120g Cake Flour
      • ¼ tsp Salt
      • 1 tsp Vanilla Powder
    • Group 3
      • 4 Egg White
      • 30g Fine Sugar
  • Nonya Kaya
    • 40g Pandan Juice
    • 160g Sugar
    • 200ml Coconut Cream
    • 8 Egg Yolks

DIRECTIONS FOR APOM

  1. Whisk (Group 1) together.
  2. Add (Group 2) & mix well.
  3. Whisk (Group 3) till soft peak.
  4. Fold into the egg mixture, rest for 10 minutes.
  5. Warm apom stick pan & cook the pancake.

DIRECTIONS FOR NONYA KAYA

  1. To get pandan juice – cut 8 pandan leaves into 2cm long and add 3 tbsp water and blend till fine. Press out the juice to get 40ml.
  2. Double boil the coconut cream with sugar till sugar dissolved.
  3. Pour some coconut milk into the eggs yolks while whisking.
  4. Pour the mixture back to the double boiler and cook till runny custard like. This will take about 15 minutes.
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Monkey Bread

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Monkey Bread

by Charlynn Gwee

Monkey Bread, also known as Pull-Apart Cinnamon Sugar Bread, is a sweet and sinful cinnamon treat that is worth the calories!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 3 hrs Cook : 50 mins Ready in : 3 hrs 50 mins Serves : 1 serving


INGREDIENTS             

  • Bread Dough
    • 140g Bread Flour
    • 200g Wholemeal Flour
    • 50g Sugar
    • ½ tsp Salt
    • 1 ½ tsp Yeast
    • 210g Milk
    • 40g Butter
  • Coating
    • 30g Butter
    • 55g Sugar
    • 2g Cinnamon Powder
  • Glaze
    • 30g Butter
    • 60g Dark Brown Sugar
    • 1 tsp Vanilla Extract
    • Melt 60g Butter with Dark Brown Sugar and Vanilla and set aside

DIRECTIONS FOR BREAD DOUGH

  1. Mix all dry ingredients in a mixer and using a dough hook mix till well combined.
  2. Add milk till dough is formed.
  3. Add softened butter and knead for 15 minutes or till dough is not sticky and forms a membrane when stretch.
  4. Place dough in a greased container, cling wrap it and proof for 45 minutes or till it doubles its size.
  5. Remove and divide them into small doughs (around 50g) and let them rest for 10 minutes
  6. Roll out, fill and shape as desired.
  7. Place shaped dough onto lined baking sheet and proof for 45 minutes.
  8. Brush with milk.
  9. Bake in a pre-heated oven for 15-18 minutes at 170°C.
  10. Remove from baking sheet immediately and cool on rack.

DIRECTIONS FOR COATING

  1. Melt butter and set aside.
  2. Mix sugar and cinnamon powder and set aside.

DIRECTIONS FOR GLAZE

  1. Roll dough into a round ball (15g), cover with clingfilm and let the dough rest for 15mins.
  2. Shape it.
  3. Dip cinnamon into melted butter, then roll in cinnamon sugar.
  4. Repeat till all doughs are used up.
  5. Allow dough to proof for 45 mins.
  6. Preheat oven to 170C and prepare glaze.
  7. Pour the buttery mixture over the dough ball and bake for 30-35 mins till golden brown.
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Chewy Cranberry and Chocolate Chip Cookies

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Chewy Cranberry and Chocolate Chip Cookies

by Claire Marie Chang

Sweet, soft and chewy, these Cranberry and Chocolate Chip Cookies are an absolute favourite!

Cuisine: Baking Course : Dessert Skill Level : Novice
Prep : 25 mins Cook : 9-11 mins Ready in : 34-36 mins Serves : 1 Serving


INGREDIENTS:

  • 110g Unsalted Butter, melted
  • 160g Brown Sugar (light/ dark)
  • 50g White Sugar
  • ½ tsp Vanilla Bean Extract/ Paste
  • 1 Egg (60-65g)
  • 210g Plain Flour
  • ½ tsp Baking Soda
  • ½ + 1/8 tsp Baking Powder
  • ¾ tsp Sea Salt
  • 85g Chocolate Chips or Chopped Chocolate of your choice
  • 85g Dried Cranberries

Preheat oven to 180°C top and bottom heat

 

 

DIRECTIONS:

  1. Combine cooled melted butter, sugar and vanilla. Mix till well combined.
  2. Add egg and mix till well combined.
  3. Mix in sifted dry ingredients till 80% combined.
  4. Mix in chocolate and cranberries till combined.
  5. If the cookie dough is very soft, refrigerate for 10-15 minutes till slightly firm.
  6. Portion in 30g balls (Medium) or 45g balls (Large).
  7. Sprinkle with sea salt before baking.
  8. Bake for 9 minutes for Medium/ 11 minutes for Large.

Eat within 3 days. Cookie dough can be frozen up to 1 month.

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Fruit Danish

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Fruit Danish

by Charlynn Gwee

For brunch this weekend, bake a batch of Fruit Danish with just 3 simple ingredients!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 10 hrs  Cook : 15-20 mins Ready in : 25-30 mins  Serves : 6-8 Servings


INGREDIENTS

  • Ready Made Puff Pastry Dough
  • Raspberry Jam
  • Fruits

DIRECTIONS 

  1. Cut up puff pastry dough.
  2. Dollop jam onto puff pastry.
  3. Bake at 200C for 15-20 minutes till golden and puffed up.
  4. Top with fruits.
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Cinnamon Rolls with Pecan Glaze

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Cinnamon Rolls with Pecan Glaze

by Philia Ng

Make the softest and fluffiest homemade cinnamon roll coat with pecan glaze with Chef Philia’s recipe!

Cuisine : Baking  Course : Dessert Skill Level : Novice
Prep : 90 mins Cook : 12-15 mins Ready in : 110 mins  Serves : 6-8 Servings


INGREDIENTS

  • 500g Bread Flour
  • 35g Sugar
  • A pinch of Salt
  • 11g Dry Active Yeast
  • A pinch of Sugar + 40g Water
  • 1 Egg
  • 90g Unsalted Butter
  • 235g Water
  • Pecan Glaze
    • 110g Unsalted Butter
    • 180g Sugar
    • 100g Roasted Nuts of Your Choice
  • Cinnamon Sugar
    • 100g Sugar
    • 2 tsp Cinnamon Powder

 

DIRECTIONS FOR CINNAMON ROLL

  1. Combine yeast, a pinch of sugar and 40g water together and leave it aside for 10 minutes.
  2. Combine bread flour and 35g sugar together with a pinch of salt and mix well.
  3. Make a well in the flour and add in the egg , water and yeast mixture.
  4. Mix the mixture and using a bread hook, mix until a dough is form and well combined.
  5. Add in unsalted butter and mix well into the dough for another 10 minutes.
  6. Allow the dough to proof for 25 minutes or doubled its size.
  7. Once the dough doubled its size, using a roller, roll it as thin and spread the caramelised pecan mixture on it evenly and sprinkle more cinnamon sugar.
  8. Roll the dough tightly and cut into equal size and proof for another 30 minutes until it doubled the size.
  9. Bake the rolls at 190 degree Celsius, fan mode for 12 to 15 minutes until it’s golden brown.
  10. The rolls is best serve warm.

DIRECTIONS FOR PECAN GLAZE

  1. Cook and combine all ingredients together until sugar are melted.
  2. Add in roasted pecan and stir well.
  3. Leave it aside to cool before using.

DIRECTIONS FOR CINNAMON SUGAR

  1. Mix 100g sugar with 2 tsp of good quality cinnamon powder.
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Lemon Zucchini Bread

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Lemon Zucchini Bread

by ToTT

Yes, you can get your veggie and fruit intake in a dessert! This classic zucchini bread recipe has a lemon bread twist to it, making it the perfect quick bread perfect for breakfast on-the-go, or a yummy tea time treat! Trust us – this tangy, moist recipe will be in your repertoire for years to come! #QuickBites

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 40 mins Cook : 55-60 mins Ready in : 1 hr 35 – 40 mins Serves : 2 Loaves


INGREDIENTS

  • For Bread
    • 1 cup Vegetable Oil
    • 180g Greek Yoghurt
    • 1 tbsp Lemon Juice
    • 3 Eggs
    • 2 cups Sugar
    • 3 cups Plain Flour
    • 1 tsp Baking Soda
    • 1/4 tsp Baking Powder
    • 2 tsp Lemon Zest
    • 1 tsp Salt
    • 2 cups Zucchini, grated
    • 1 tsp Vanilla Extract
  • For Lemon Glaze
    • 1 cup Icing Sugar
    • 2 tbsp Lemon Juice
    • 2 tbsp Lemon Zest (optional)

DIRECTIONS FOR BREAD:

  1. Preheat oven to 175°C.
  2. In a large mixing bowl, combine oil, lemon juice, icing sugar and Greek yoghurt. Add in eggs and mix till smooth.
  3. In a separate mixing bowl, sift together flour, baking powder, baking soda and salt. Add in lemon zest and mix evenly.
  4. Add dry ingredients into wet ingredients and stir till combined.
  5. Add in grated zucchini and vanilla extract and stir till combined.
  6. Divide batter into two loaf tins and bake for 55-60 minutes. Insert a toothpick into centre of the cake to check if it’s cooked (the toothpick will come out clean)
  7. Cool for 15 minutes before removing from loaf tins.

DIRECTIONS FOR LEMON GLAZE:

  1. Stir icing sugar and lemon juice together until smooth.
  2. Pour the glaze over bread and sprinkle with lemon zest if desired.
  3. Enjoy!
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Artisan Japanese Fruit Paradise Tart

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Artisan Japanese Fruit Paradise Tart

by Philia Ng

Indulge in this airy Lemon & Lime Cream Cheese Roll with a Lemon Milk Sponge filled with zesty Lime Curd!

Cuisine : Baking  Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 25 mins Ready in : 55 mins Serves : 4-6 Servings


INGREDIENTS

  • Tart Case
    • Group A
      • 90g Unsalted Butter
      • 60g Icing Sugar
    • Group B
      • 2 Egg Yolk
      • 1 tsp Vanilla Essence
    • Group C
      • 150g Flour
  • Japanese Almond Cream
    • Group A
      • 60g Unsalted Butter
      • 58g Castor Sugar
    • Group B
      • 60g Eggs (lightly beaten)
    • Group C
      • 58g Ground Almond
  • Japanese Vanilla Bean Custard Cream
    • Group A
      • 250g Full Cream Milk
      • 60g Sugar
    • Group B
      • 2 Egg Yolks
      • 16g Flour
    • Group C
      • 1 tsp Vanilla Bean Paste
    • Group D
      • 20g Softened Unsalted Butter

 

 

DIRECTIONS FOR TART CASE:

  1. Cream Group A until light and combine.
  2. Add in Group B and combine well.
  3. Add in Group C until dough is form, cling wrap and chilled until it is firm to handle.

DIRECTIONS FOR JAPANESE ALMOND CREAM:

  1. Cream Group A until combine.
  2. Add in Group B and mix well.
  3. Add in Group C and combine well.
  4. Pour this into the tart shell and bake it at 180 degree celcius non fan for 25 minutes or until golden brown.

DIRECTIONS FOR JAPANESE VANILLA BEAN CUSTARD CREAM:

  1. Boil Group A and until sugar melted.
  2. Mix Group B together and pour in Group A and combine well.
  3. Return the mixture to the pot and cook until the mixture is thicken.
  4. Add in Group C and Group D and combine well.
  5. Leave aside to cool for later use.
  6. Decorate the tart with your favourite fruits!
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Lemon and Lime Cream Cheese Roll

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Lemon and Lime Cream Cheese Roll

by Mimi Wahadi

Indulge in this airy Lemon & Lime Cream Cheese Roll with a Lemon Milk Sponge filled with zesty Lime Curd!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 40 mins Cook : 20 mins Ready in : 60 mins Serves : 6-8 Servings


INGREDIENTS

  • Lemon Milk Sponge
    • 135g Egg Yolk
    • 40g Caster Sugar
    • 160g Egg White
    • 70g Caster Sugar
    • 70g Blue Jacket Cake Flour
    • 40ml Unsalted Butter
    • 40ml Butter
    • 1 no Lemon Zest
  • Lime Curd
    • 375g Fine Sugar
    • 2 Green Lime Zest
    • 1 Lemon Zest
    • 6 Whole Eggs
    • 240g Lime Juice
    • 450g Unsalted Butter
  • Cream Cheese Filling
    • 600g Cream Cheese
    • 150g Icing Sugar
    • 120g Whipping Cream

DIRECTIONS FOR LEMON MILK SPONGE

  1. Pre-heat oven to 19-C.
  2. Sift cake flour and green tea powder and put aside.
  3. Warm up the butter and milk. Do Not Boil!
  4. Whisk yolk and sugar till pale. Slowly add the siftly flour, followed by the warm milk and butter mixture.
  5. In a clean mixing bowl, whisk egg white and gradually add the sugar till medium peak meringue is form.
  6. Gently fold the meringue into the beaten egg yolk mixture.
  7. Tip the batter into a greased baking tray and line with baking parchment.
  8. Zest the lemon skin with a Microplane grater over the top.
  9. Bake at 190C for approximately about 10-12 minutes.

DIRECTIONS FOR LEMON CURD

  1. In a bowl whisk the whole eggs.
  2. Sieve the egg and combine it with sugar.
  3. In a pot, combine unsalted butter and lime juice and heat up to a gentle boil.
  4. When mixture starts to boil, slowly whisk in the eggs and sugar mixture.
  5. Whisk continuously until thicken.
  6. Lastly add the zest.
  7. Cool down over ice bath.

DIRECTIONS FOR CREAM CHEESE FILLING           

  1. In a mixer bowl beat the cream cheese and icing sugar till smooth.
  2. Add in the whipping cream and continue to beat it till light and fluffy.
  3. Chill before use.
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